I had to do a double-take upon starting this post when I realised that we are now on to our 20th edition of our wonderful Monthly Mystery Munchies. 4 more of this and we’ll be hitting our 2 years’ anniversary!
And to think that we’d be running out of ideas! Isn’t that just amazing?!
On Gen’s cue, this month’s BBQ theme is posted today instead of our regular Friday – a very fine idea of a good slab of meat on the grill; which happens to be my father-in-law’s aka Silver Bullet’s Dad’s specialty.
Except that the weather has not been a BBQ kind of weather. And our home is not quite a BBQ kind of home as we neither have a pit nor a griddle. Net-net, the idea of BBQ can’t really fly. But I was determined to make it work, plus! it does give me a very legitimate excuse to buy me a griddle!
Nothing like another piece of crockery to add on to my collection, I’d say. The Dutch oven is next!
A griddle without meat is a lonely one. So, with Gen’s challenge of the marinade being homemade on any type of meat, I’m roaring to go Asian-style with S.A.T.A.Y
Chicken and beef satay without the wooden sticks. Not forgetting the peanut sauce.
How did we do this?
Well…it’s really just a little bit of this and a little bit of that…it started with some meat and we are up to bat. Then it’s a little bit of spice, a little bit of tweaks, I’m telling you baby, it’s all in the game of munchies love.
A Singapore-Malay styled satay that would leave you craving for more!
20-30 pieces dried chillies, sliced and soaked in hot water then drained after 10 minutes
12 small red onions
100g coriander powder
1 tbsp cumin powder
Salt to taste
Blitz all the marinade
With chicken and beef packed separately in a ziplock bag, add in a generous amount of marinade to each
Rub thoroughly and leave overnight in the fridge.
When ready to cook, heat up griddle
Using 1 stalk of lemon grass as a basting brush, brush oil all over the griddle and grill meat till it gets golden brown
Remove from heat once cooked
The Peanut Sauce
Coarsely ground toasted peanut and set aside
Blend the rest of the ingredients (except sugar, oil and salt). Cook the blended paste in hot oil
Stir well and cook till it's fragrant (about 10-15 minutes)
Add in the toasted peanut. Mix well and let it thicken. If the gravy gets too thick, add some water to dilute it
Add in sugar. Stir Well.
Season with salt
Cover and cook on low heat for another 10 minutes before turning off the fire
Grubbs n Critters http://grubbsncritters.com/
The ingredients may however be a little bit of a challenge, especially when it comes to things like lemon grass and galangal. Both are a pain in the ass to get if you are not in Asia, and fortunately there are a couple of obscure Asian shops in the next town here in the Netherlands that sell that!
As for the peanut sauce, you can always get store-bought ones if you are inclined to do so, especially if time is a constraint. But making peanut sauce from scratch can bring such immense satisfaction too!
BBQ pit or not pit, this works like a charm. The meat sizzles and I love that black streak effect left on the meat. There’s also just something about the combination of the marinade that makes the satay so addictive when you dip it in peanut sauce. And really, once you start, I’m afraid it’s hard to stop!
What do you think? Have you got other satay recipes you swear by? Because if so, pop me your link and I’d love to give your recipe a shot (then a shout!). Meantime, come follow me to check out my buddy over at Eat, Play, Clove with her very own homemade marinade of BBQ meat.
By now, you should already know how creative Gen can get to make it her own. If you aren’t drooling with what I have on my post, I bet you would be by the time you get to Gen’s.
Monthly Mystery Munchies features every first Friday of the month in collaboration with Gen, Author of Eat, Play, Clove. Stay tuned for the mysteries we have up our sleeves in the next coming months!